Potato & Salmon Casserole with Creamy Dill Sauce

Recipe from Lily Moore
Potato & Salmon Casserole with Creamy Dill Sauce
Cooking time: 1 h. 35 min
Servings 4
Potato casserole with tender salmon in sauce is ideal for those who want to add variety to their breakfast routine.


  • Dill
    1 bunch
  • Milk
    6,8 fl. oz
  • Whipped cream
    7 oz
  • Pepper
    to taste
  • Water
    1 glass
  • Potato
    35,2 oz
  • Salt
    to taste
  • Cherry tomatoes
    8,8 oz
  • Salmon fillet
    16 pieces
  • Nutmeg
    to taste
  • Garlic
    2 cloves

Nutrition facts per serving

  • Calories

    617 kcal

  • Protein

    32.73 g

  • Fat

    36.72 g

  • Carbohydrates

    38.03 g


  • Wash fresh dill, dry and finely chop. Then mix it with milk, cream and a glass of water. Add some salt, pepper and nutmeg.

  • Peel the garlic cloves and add one clove to the cream mixture. Peel the potatoes, wash them and cut into thin slices.

  • Grate a large baking dish (⌀ 15 Inch) with another clove of garlic. Layer the potato slices in a baking dish and add some salt. Finally, pour with whipped cream so that the potatoes are completely covered. Bake in a preheated oven at 437℉ with convection for about 1 hour.

  • Then wash and cut the cherry tomatoes in half. Wash the salmon, cut into quarters and season with salt and pepper. After about 45 minutes, put the salmon and tomatoes on top of the potatoes and bake for the remaining 15 minutes.


  • You can cut the salmon into portions after you take the dish out of the oven.

Bon Appetit!

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